PASILLA BAJIO O CHILACA,20 SEEDS, C. annuum (11)

It is used in Mexican food, especially in soups and sauces (such as mole poblano). They are sold whole or in powder. In Mexico it is very popular as an ingredient in many sauces such as salsa borracha, in different types of moles and marinades, and in several stews of beef, pork and chicken.1 In slices and fried is the classic accompaniment of the tortilla soup that is customary a lot in the Federal District. It also works very well as chile relleno. In Oaxaca, not to be confused with the pasilla oaxaqueño chile, they call it pasilla de México, or Mexican pasilla.